Punjabi paneer butter masala is one of the most popular paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread. Whether you serve it with tandoori roti, naan and paneer kulcha or with steamed rice, it’s going to satisfy your palate like never before. Follow our step by step photo recipe to make this best vegetarian dish for lunch.

Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.

Add 1/2 cup water in step-8 and cook for 3-4 minutes if gravy is too thick.

You can also use chopped onion instead of using crushed onion for variation.

You can also add shallow fried paneer cubes. Spread good quality paper napkin or kitchen paper on plate and put shallow fried paneer cubes on it to soak and remove excess oil from it to make relatively healthy low oil curry.

If you like creamier gravy, then add more milk cream in step-10. Alternatively, if you do not like creamy taste, then you can altogether avoid using cream.

Paneer is used in this traditional indian curry recipe however, you can use tofu if paneer is not available.

Taste: Spicy

Serving Ideas: Serve delicious paneer butter masala with naan, paratha, roti or jeera rice for lunch or dinner. The creaminess of gravy and richness of paneer makes it an ideal spicy curry for functions and parties. It particularly tastes best when served with methi roti and glass of lassi.